Behind the Dish: Tuna À La Provençale

Tonight, the Julia Project returns to its roots, with another dish from Mastering the Art of French Cooking Volume 1. Tuna À La Provençale is a preparation of tuna steak involving wine, tomatoes and herbs. Specifically, it calls for red wine vinegar, olive oil, red onion, lemon, bay leaves, tomatoes, dry white wine and black olives. The tuna is first marinated in the vinegar, then combined with the other seasonings and some salt and pepper and cooked, with the olives and some tomato purée added toward the end of cooking.

For a little more detail on our Bistro 185 variations to this dish, watch this space.


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